I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
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In preparation for the many celebrations this time of year naturally brings I’ve been trying to step outside my comfort zone and create new cocktail combinations. Case in point: my Bruleed Grapefruit & Gin Fizz. By combining the sugary-caramelization from bruleeing with the natural tartness of grapefruit, and topping it all off with a dash of lime and a sprig of thyme, you’ll be toasting this season with the most perfect of sips. Cheers! Truly, MKR
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After talking to a few of my friends, we agreed how much we all needed some new, fast go-to recipes to add to our weeknight arsenal. But so often we found, myself included, that “quick meals” tend to be unhealthy, processed, one-dimensional and really just plain boring. So I set out to create a few one-pot, thirty minute or less meals that are as healthy as they are tasty. First up my vegan “everything bowl.”
I’m a big fan of “everything-but-the-kitchen-sink one pot meals” because they’re incredibly easy to make because there’s only one pot to wash, and they usually bring the flavor with a large mix of ingredients, textures and spices. I was inspired to make this specific vegan bowl by a recent meal I had delivered from Green Chef, but put my own twist on it by making it vegan and adding some heat and a few more veggies.
The sweet potatoes and chickpeas lend a heartiness to the bowl, and the Israeli couscous, corn and peppers, and peas, fresh or frozen, act as nice, healthy filler ingredients as well. And since you know I can’t go without heat and a little crunch, I especially enjoy the fresh jalapenos, green onions and unsalted cashews in the mix. And the best news: this vegan bowl is beyond hearty, filling you up completely, and not leaving you hungry for more in an hour.
While this recipe as a whole will clock you right about 30 minutes, if you pre-chop the main ingredients ahead of time, this recipe can easily be made in 20 minutes or less. Extra time saver: the green and red peppers, onions, and jalapeno can be perfectly chopped with this chopper, before combining with the sweet potatoes, chickpeas, corn and couscous in a deep, large saute pan or dutch oven.
While time definitely makes this dish shine, the real beauty about this recipe is that you can feel good about all of the ingredients, even the “sour cream.” AND all of these flavors don’t even need to be drowned in sauces or condiments. It’s just so simple, and so so so good. Tell me, does this recipe sound like an easy dinner night for you, too? Truly, MKR
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I’ve been on a summer clean eating kick, with my heirloom tomato salad and my fresh frisee salad. Today’s dish is another favorite recipe of mine that celebrates so many simple summer flavors all in one bite. Welcome to my orzo salad with sautéed zucchini and corn, Fava Beans, shallots and cilantro.
I’ve always loved orzo; it works so well in a dish when you need some sort of carb or starch, but want to make sure the vegetables are the star of the show. I gravitate to this rice-shaped pasta especially when sautéing zucchini, squash and fresh summer corn zipped from the cob. Like pasta, it will pick up any flavor you’re cooking it up with. It’s also great to have on hand because you can cook it in bulk, freeze it, or even keep it in the fridge for up to 5 days to use with salads, side dishes and soups.
You’ll also notice I use Fava Beans here; a smoother, richer bean than any else. Fava beans may be new to some, and truthfully they aren’t the easiest to find, but if you see them please give them a try! This delicate bean gives an almost creamy consistency to each forkful, and feels like a treat to eat by the time you’re done preparing it. Before they’re peeled, they look like an overgrown sweet pea, and they MUST be double-peeled before cooking (a little lesson I learned from (Food Network’s Chopped). Here’s a great how-to if it’s your first time peeling the beans.
The rest of the ingredients for my orzo salad really speak for themselves, and preparing for this simple dish as I’ve shared below is as straight-forward as you’ll find. As for the shrimp skewers: they’re just as easy and can be prepared and grilled in less than 10 minutes. Simply toss the shrimp (after peeling and deveining of course) in any spicy seasoning (I prefer THIS one or Old Bay, and is also what I use for the zucchini) and place onto skewer sticks for quick grilling. And in fact, this entire meal is one of those 30-minute-and-under gems! But something to note: there is a lot of multi-tasking that needs to happen for this recipe, so take your time and read through the recipe in its entirety before beginning, and have all your components prepped and ready to go. Enjoy! Truly, MKR
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Preheat oven or toaster oven to 400 degrees, light/start your grill.
Toss your shrimp with a tsp. of olive oil and spicy seasoning, place on skewers and set aside.
Toss zucchini with 1 tablespoon of olive oil and spicy seasoning. Place on a roasting pan and roast for approximately 10 minutes or until zucchini is tender and cooked through, but not mushy.
Meanwhile, bring a pot of salted water to boil and cook the orzo al dente. Drain and rinse under cold water and set aside.
While zucchini is roasting and the orzo is cooking heat 1 tablespoon of olive oil on medium/high heat in a large saute pan or dutch oven. Add shallots and cook till translucent, 2-3 minutes. Add corn and fava beans cook an additional 5-8 minutes, stirring occasionally.
While everything is sautéing place your shrimp on the grill and cook 2 minutes per side.
Add orzo to your corn and bean mixture, plus 2 additional tablespoons of olive oil, a pinch (or two) of cayenne pepper, salt and pepper to taste. Cook an additional 5 minutes stirring occasionally.
On a large platter lightly mix the orzo mixture, zucchini, fresh cilantro, a bit more cayenne (if you like it spicy, salt and pepper. Serve with shrimp skewers.
By Mandy Kellogg Rye @Waiting On Martha
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